Moist almond cake is best served with cream, fresh fruits or berries.
450 gr of butter
500 gr of sugar
250 gr of cake flour
500 gr of finely ground almonds
icing sugar for decorating
Preheat oven at 180°C.
Beat together the butter and the sugar in a blender and gradually add the almonds while continuing to mix.
Add the eggs one by one and when the mixture is fluffy transfer it to a bowl.
Add the flour and mix with a wooden spoon.
Allow the mixture to stand for 1 hour in the fridge.
Grease and flour a cake tin and pour in the mixture.
Bake at 180°C for ½ an hour.
Allow the cake to cool before you take it out of the tin.